Side Dish: United States – Pickle-Brined Celery Seed Slaw

Serving Size: 8

Approximate Time

Prep 10 min

Cook 0 min

Additional 15 min

Total 25 min

Ingredients

6 cups (about 150 g) thinly sliced green cabbage (about 1 / 2 medium head)
1 cup (about 120 g) thinly sliced celery (2–3 stalks)
1 / 2 small red onion, very thinly sliced
1 small carrot, julienned or shredded
1 / 4 cup (about 40 g) finely chopped dill pickles
3 tbsp (45 ml) dill pickle brine
2 tbsp (30 ml) apple cider vinegar
1 tbsp Creole mustard or whole-grain Dijon
1 tsp hot sauce (such as Crystal or Tabasco)
1 tsp sugar or honey
1 / 2 tsp celery seed
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
2 tbsp (30 ml) neutral oil or light olive oil
2 tbsp chopped fresh parsley
1 / 2 tsp finely grated lemon zest (optional)

Instructions

Place the sliced red onion in a small bowl of ice water for 5 minutes to mellow its bite, then drain well and pat dry.
In a large mixing bowl, whisk together pickle brine, apple cider vinegar, Creole mustard, hot sauce, sugar, celery seed, salt, pepper, and oil until emulsified.
Add the cabbage, celery, drained red onion, carrot, chopped dill pickles, and parsley to the bowl. Toss thoroughly to coat every strand with the dressing.
Let the slaw rest for 10–15 minutes to lightly wilt and meld flavors. Add lemon zest if using, taste, and adjust seasoning with more salt, pepper, or hot sauce as desired.
Serve chilled or at cool room temperature alongside the Shrimp Po’Boy; it can also be tucked into the sandwich for extra crunch.